Rah-Rah All Raw Veggie
Use a large rectangular tray or large cutting
Place 8 small bowls or cups down the center.
Fill each one with a different VeggieDip flavor.
Line one side with bite-sized round vegetables and the other with
flat, “stick-shaped” vegetables.
Make sure all the vegetables are rinsed and very well drained.
broccoli and cauliflower florets,
round sliced cucumbers
round sliced zucchini & crookneck squash
pitted black olives
As necessary, quarter and/or cut to 4-5 inch lengths, all raw
carrots, or pre-washed baby carrots
hearts of palm (canned)
baby corns (canned)
tender asparagus spears
tender baby green beans
sliced red, yellow and green bell peppers
Raw in the Round:
All of the above vegetables can be laid on a large
circular platter that has a central section. Use a sectional bowl
in the center if possible, to use two or three VeggieDip choices.
Use a large round platter to create a circle around
a bowl of Caesar Style VeggieDip with a large ladle. Lay out the
filled leaves in an alternating large and small flower petal design.
One fresh head of Hearts of Romaine lettuce
Large jar of Julienne Beets (or canned)
2 hard-boiled eggs, medium chopped
2-3 green onions, thin sliced including greens
Separate Romaine leaves - wash and dry well
Select a variety of sizes large to medium leaves most shaped like
Lay leaves out in a circle on the platter.
Rinse and drain very well the julienne beets
Heap beets into the Romaine leaves
Sprinkle with crumbed hard-boiled egg and green onion.
Drizzle the Caesar Style VeggieDip over the Caesar Lettuce Boats.
Let the consumer ladle it on, as desired.
Original Colonies Macaroni:
You might want to use Roasted Garlic and Herbs
VeggieDip or Tarragon Shallot VeggieDip for this recipe. You may
chill the VeggieDip first.
12 oz. small macaroni (preferably organic), cooked
1 cup VeggieDip preferred flavor
1/3 cup sour cream
1/3 cup fresh dill
1 ½ cups chopped radish
1 ½ cups cooked corn
1 cup chopped green bell pepper
In a large bowl, combine the macaroni, VeggieDip,
sour cream, dill, radish, corn, green pepper, and toss. Cover
and chill at least two hour. Garnish with dill or parsley.
Watercress Avocado Boats:
As a pre-entrée salad, these boats look
lovely on individual plates laid out with butter lettuce sprigs
of green onion. Place two avocado boats per plate. Use your preference
of Sun Dried Tomato VeggieDip or Roasted Garlic & Herbs or
Basil Pesto VeggieDip.
2 perfect avocados (at least 1 per person), pitted
1 tablespoon virgin olive oil
Juice of ½ lemon
1½ cups watercress, finely chopped
1-2 seeded and finely chopped tomatoes (Organic Roma preferred)
¼ cup finely minced red onion
¼ cup finely minced celery
Mix watercress, celery, red onion, tomatoes and
olive oil in a bowl. Chill.
Scoop out avocado with large spoon, preserving halved skins, setting
meat aside in a bowl. Dice avocado and toss lightly with lemon
Lightly blend avocado into the vegetable mix.
Spoon mixture into the halved avocado shells and set onto plates
Generously drizzle the avocado boats with the VeggieDip of your
Duck, Papaya, Walnut and
Tarragon Shallot Drizzle Cold Salad:
Meat of 2 roasted 4 lb. ducks
~ roast @ 450o for ten minutes, then 350o 80 minutes, until juices
run clear, turning and pricking skin frequently. Cool and carve.
Sliced fresh or chilled jars of papaya slices
Fresh walnuts - in pieces
1 head of crisp Romaine or Red Lettuce, washed and dried
1 lime, sliced
Lay the leaves of lettuce out on a circular pattern
so the ruffled edges decorate the outer edge of the platter. Lay
out a fan of sliced duck on one half and a fan of sliced papaya
on the other half. Sprinkle both sides with crumbled walnut pieces.
Set a sliced, spread lime in the center. Drizzle the platter with
Tarragon Shallot VeggieDip in circular swirls. Set a dipping bowl
full of VeggieDip at each place.